Grand Place couverture chocolate has been developed for excellent taste according to traditional recipe and longtime experience of Safarian Chocolate company, Belgium.
Grand Place couverture is widely arranged to prarine, truffle, bonbon chocolate, nama chocolate, cake and ice cream because of thick taste and melting texture.
Grand Place couverture was originally blessed with rich taste and renewed in 2015 by large experience of works and production line was improved. Excellent quality of chocolate is offered.
Standard dark chocolate with good balance of cacao flavor and sweetness.
It is suitable for truffle, bonbon chocolate and cake base for highlighting cacao.
※F(Fondant) generally stands for dark chocolate in Europe.
Traditional milk chocolate with Belgian milk and quality cacao.
Selected Belgian milk, sugar and flavor rich cocoa butter create good balance of white chocolate.
White chocolate ganache of framboise eau de vie.
Dark chocolate ganache with flavor rich Negrita rhum.
Milk chocolate ganache of elegant flavor with Grand Marnier.
High flavored white chocolate ganache with German Kirsch.
Milk chocolate ganache of elegant flavor of Orange Imperial.
Soft flavored white chocolate ganache with pear puree and Poire William.
Japan imaged white chocolate ganache with selected Uji Matcha.
White chocolate ganache of mouthful fresh flavor of Yuzu.
Milk chocolate ganache with Orange dry liqueur.
Dark chocolate ganache of mellow aroma cointreau.
Milk chocolate with Earl Grey tea and cognac splendid harmony.
Melting milk chocolate ganache with maple flavor and Zubrovka.
Fresh flavored milk chocolate ganache with mango and passion furuit.
Rich tasted milk caramel chocolate ganache with French Guerande salt and butter.
Extra bitter chocolate ganache of 75% cacao.
Ganache filled milk chocolate especially featured milk taste.
Milk chocolate ganache with precious Champagne JM Gobillard et Fils.
A rich dark chocolate with the depth of aged old sake.
Fresh taste imaged white chocolate ganache with lychee liqueur.
Two layers of ganache with coffee and condensed milk using Vietnamese couverture.
Milk chocolate ganache with exquisite blend of Nakayama chestnut and Negritaram from Ehime Prefecture.
A refreshing sweet and sour white chocolate made from Japanese Benidama apple puree.
Hazel nut gianduia with crunchy texture of feuiletine.
Gianduia featured savory smell of coconut flake.
Aroma rich praline chocolate of hazelnut and almond.
Dice cut almond is covered with milk chocolate.
A luxurious scented praline chocolate with three layers of hazelnut, almond and coconut.
A fragrant dish of white chocolate ganache kneaded with American green pistachio paste wrapped in milk chocolate.
Earl Gray flavored milk chocolate colored passionate red.
Mild aroma of rosé champagne cream in light pink colored chocolate.
Sweet aroma of honey from Wakayama and flower flavor.
White chocolate ganache with flavor rich matcha from Nisio Aichi.
As for the standard milk taste, both ganache and shell are particular about milk chocolate, and finished with a rich taste.
Grand Place original white chocolate enhances the acidity of framboise and creates a sweet and sour taste.
Indian mango and French passion fruit were used for the center ganache. Combined with Grand Place original milk chocolate, it has a fruity and refreshing taste.
The natty aroma of Grand Place original dark chocolate enhances the flavor of Calvados. The rich and bitter ganache and the refreshing scent of Calvados are a perfect match.
It is used matcha from Uji, Kyoto, which is famous for producing high-quality matcha. It has a perfect balance of fragrant, elegant sweetness and bitterness.
Orange liqueur “Grand Marnier” and milk chocolate are combined to create a fragrant finish.
Both the outer shell and the inner ganache are made with a focus on dark chocolate.
For the raw material apple, we used domestic Jonathan apple puree, which has a strong acidity and aroma. It is combined cinnamon with the image of apple pie.
Grand Place original white chocolate is used for both the shell and ganache to create a lovely pink color.
The fragrant Cavendish banana puree is combined with milk chocolate, which goes well with it.
We chose South American coffee with an excellent balance of aroma, richness and acidity to match the milk-rich taste of Grand Place’s original Couverture chocolate.
Bright green pistachio ganache wrapped in dark chocolate. It has a mellow taste with luxurious pistachios, which are especially fragrant among nuts.
Light roasted pecan nut is coated with white chocolate and caramel powder.
Light roasted pecan nut is coated with milk chocolate and cocoa powder.
Light roasted ocean nut is coated with white chocolate and powdered Wasanbon from Tokushima.
Roasted pecan nut is Kyoto matcha mixed white chocolate and powdered matcha powder.
High quality almond is caramelized and coated with milk chocolate and cocoa powder.
Almond is coated with white chocolate and natural colored sugar.
Large size macadamia nut is coated with milk chocolate and cocoa powder.
Caramelized fragrant hazelnuts wrapped in milk chocolate and cocoa.
Small size fluffy marshmallow is coated with milk chocolate and cocoa powder.
Small size marshmallow is coated with white chocolate and caramel powder.
Fluffy small size marshmallow is coated with white chocolate and finished with strawberry powder.
Small size marshmallow is coated with white chocolate and sugar powder.
Freeze dried strawberry is coated with white chocolate and strawberry powder.
Sour sweet freeze dried raspberry is coated with white chocolate.
Fruit dragee of semi-dried strawberry covered with white chocolate and sugar coat of pastel color.
Fruit dragee of semi-dried peach is covered with peach-colored white chocolate and sugar coat.
Fruit dragee of semi-dried apple is covered with apple-colored white chocolate and sugar coat.
Fruit dragee of semi dried mango is covered with yellow colored white chocolate and sugar coat.
Popular Nama Chocolate is standard good for Valentine Day’s event.
Flavor rich Iyokan peel from Ehime is gently coated with dark chocolate.